Cucurbita pepo

Most squash varietals produce both male and female flowers. Since only female flowers set fruit, it is often the male flowers that are picked for culinary uses.

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Seasonality

J	F	M	A	M	J	J	A	S	O	N	D
				•	•	•	•	•	•

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Description

Squash blossoms from all species of the genus Cucurbita are edible and range from yellow to orange in color with five fused petals. The taste is delicate and subtle, often reminiscent of young squash. Squash blossoms can be eaten cooked or raw.

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Storage tips

Squash blossoms are delicate and do not have a long shelf life. Store them in a single layer in a container lined with paper towels for up to two days.

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Culinary tips

• Though the entire blossom is edible, some will choose to cut out the stamen first as it has the potential to taste bitter.
• The blossoms can be eaten raw as a garnish for salads, pasta, and other dishes.
• A popular preparation for squash blossoms is to lightly coat them in batter before frying or baking them. They can be stuffed beforehand with ricotta or goat cheese.
• Try adding squash blossoms to your next pasta dish, pizza, or soup.